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AT THE TABLE

Long Island-based chef Stephan Bogardus offers his tips for dining on the region’s North Fork

Chegs

The North Fork of Long Island, in New York State, has been known for agriculture for decades, and a recent rise in young farmers using organic and biodynamic methods has brought a pristine bounty for me to work with. While I enjoy exotic ingredients, like caviar and white truffles, I tend to showcase our local shellfish, arugula (rocket), apples and potatoes on the same level. Having spent much of my life watching the region’s culinary landscape develop, I love to show off what the North Fork has to offer.

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About National Geographic Traveller (UK)

This month, we ditch the jeep to discover Africa from a different perspective. Whether on foot, by boat or hot air balloon, we’re showcasing the continent’s wild side on an active safari across Kenya, Tanzania, Botswana and more. We go north of Hadrian’s Wall in Northumberland; discover Japan’s Tohoku region; and spend a long weekend in Vilnius. Other highlights this issue include Lima, Fife, Budapest, San Francisco and Turin, while our photo story unearths the tradition of gold panning in Costa Rica.